COMPARISON OF THE VIRGIN OLIVE OILS PRODUCED IN DIFFERENT REGIONS OF TURKEY
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Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Virgin olive oils from different regions of Turkey were collected and analyzed. The total phenolics and antioxidant capacity of the samples ranged from 30.26 to 208.61 mg gallic acid/kg and 0.60 to 5.61 Trolox equivalents/kg, respectively. Free acidity (0.44-7.31% oleic acid), peroxide value (6.83-39.60 meq O-2/kg), total volatiles (0.11-0.37%), viscosity (65.50-85.40 cP), K-232 value (1.30-2.54), K-270 value (0.08-0.30), refractive index (1.470) and descriptive sensory properties of the samples were also measured. The multidimensional scaling (MDS) analysis indicated that positive and negative attributes classification of the olive oil sensory defining terms were mostly the case, and total phenolics content by itself may be a useful classification index. Also, MDS maps showed that the samples from Southeastern and Aegean regions are closer, while others are separate from each other.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Sensory Studies
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
24
Sayı
3
